grits with creamed spinach, bacon, and a sunny side up egg

New Orleans is one of my favorite places on earth. Last December when work was nuts, and I was nuts, I booked a surprise (to Dave) trip to NOLA for a long weekend in January. It was just what the doctor ordered. The food, the people, the jazz – it was all perfection, so much fun. We checked out lots of great places to eat, but the one I keep thinking about is Cafe Conti, a totally unassuming little place right off of our hotel. It was so good in fact, we went both Saturday and Sunday morning! The dish below was my favorite, so I thought I’d give it a go at home, and it turned out pretty damn good! Certainly not light fare, but you should probably treat yourself.

20150905_113339EdIT

Prep Time: 5 Minutes
Cook Time: 30 Minutes
Servings: 2

Ingredients
Grits:

2 cups water
1/2 cup grits
3 tbs butter
1/2 cup heavy cream
1/2 cup monterey jack cheese
Creamed Spinach:
2 tbs butter
1/2 minced onion
1 large clove garlic, minced
12 oz spinach (2 bags)
1/2 tsp salt
1/4 tsp fresh ground pepper
1/3 cup heavy cream
Topping:
4 strips of bacon
2 eggs
1 chopped green onion

First start by making the creamed spinach. Add the 2 tbs of butter, onions and garlic to a large skillet on medium-high heat. Cook until translucent, about 5 minutes. Then add the spinach, in batches until it’s wilted. Turn heat to medium and cook the spinach until the liquid is cooked out, about 10 minutes. Add the salt, pepper and cream, mixing together well, cook for another 10 minutes on low.

Meanwhile, get your grits going. Boil 2 cups of water. Add the 1/2 cup of grits, turn heat to low and cover. Stir these often – as low as I can get my gas stove, these still seem to get really hot and cook quicker than the directions on the package, so keep an eye on them. Cook about 15 minutes. Once the grits are tender, add the butter, cream and cheese…yes this is one decadent breakfast! Stir well until mixed and heated through.

My favorite way to cook bacon to get it nice and crispy is to lay on a baking sheet and pop in a 425 degree oven for about 8 minutes. It’ll burn quick (I’ve learned), so be sure to check on it. But when timed right, it’s perfection.

For the sunny side up eggs, just get a griddle nice and hot and well oiled, toss those eggs on there and cook until the tops of the whites are set but the yolk is still runny.

Now, time to stack! Lay a big ole’ helping of grits down, top with creamed spinach, bacon, the sunny side up egg and a bunch of green onions. Eat and enjoy, preferably with a little Louis Armstrong playing…

20150905_113432EDIT

Advertisements